Mississippi Slugburger Recipe

Ground beef: The main protein that makes the patties juicy and flavorful.

Soy grits: Adds texture and helps keep the burger moist; a little different from regular grits.

Egg: Acts as a binder to hold all the ingredients together.

Salt: Enhances the overall flavor of the patties.

Black pepper: Adds a mild spicy kick.

Flour: Used to coat the patties before frying, creating a crispy outside.

Frying oil: Needed to cook the patties until golden and crispy.

One of the trickiest parts of making this Mississippi Slugburger is frying the patties just right so they turn out crispy and golden brown without burning or staying raw inside. Here’s a simple way to get it just right:

1. Heat your frying pan over medium heat and add the oil. You want it hot enough that the patties sizzle when they hit the pan, but not so hot that the outside burns before the inside cooks.
2. Carefully place the flour-coated patties in the pan. Don’t crowd them—give each patty some space so they fry evenly.
3. Let them cook without moving them for about 3 to 4 minutes. This helps the outside get that nice, crispy crust.
4. Flip the patties gently using a spatula and cook the other side for another 3 to 4 minutes.
5. If you’re unsure whether they’re done, you can press lightly on a patty; it should feel firm but still a little springy.

Doing it this way makes the patties taste better because the crispy outside adds a great texture, and cooking them evenly keeps the inside juicy and flavorful. If the oil isn’t hot enough, the patties soak up too much oil and get greasy. If it’s too hot, the outside burns while the inside stays raw.

When I first tried this, I flipped the patties too soon because I was nervous, and they ended up falling apart or sticking to the pan. Waiting patiently really helped! Also, coating the patties with flour before frying creates a nice crust and helps keep everything together. It’s a little step that makes a big difference, and it’s fun to see that golden color develop as they cook.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• soy grits - Substitute with cornmeal: Cornmeal can provide a similar texture and binding property in the mixture.

• beaten egg - Substitute with flaxseed meal and water mixture: A mixture of flaxseed meal and water can act as a binder similar to eggs, making it a good vegan alternative.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper can provide a similar heat and flavor profile but with a slightly different taste.

• flour - Substitute with breadcrumbs: Breadcrumbs can provide a similar binding and coating effect as flour.

• oil for frying - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for frying.

• Allow the slugburger patties to cool completely after cooking. This prevents condensation, which can make them soggy.
• Wrap each patty individually in plastic wrap or aluminum foil. This helps to maintain their shape and prevents freezer burn.
• Place the wrapped patties in a freezer-safe zip-top bag or an airtight container. Label the bag or container with the date for easy tracking.
• Store the slugburger patties in the freezer for up to 3 months. For best quality, consume within this period.
• When ready to reheat, remove the desired number of patties from the freezer. Thaw them in the refrigerator overnight for even defrosting.
• To reheat, preheat your oven to 350°F (175°C). Place the thawed patties on a baking sheet and cover with aluminum foil to prevent drying out.
• Bake for 15-20 minutes or until heated through. Alternatively, you can reheat them in a skillet over medium heat for about 5 minutes per side.
• Serve the reheated slugburgers on buns with your favorite toppings like lettuce, tomato, pickles, and onions.

• Preheat your oven to 350°F (175°C). Place the slugburgers on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• For a quicker option, use a microwave. Place the slugburgers on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• If you prefer a crispy exterior, reheat the slugburgers in a skillet. Add a small amount of oil to the skillet and heat over medium heat. Cook the slugburgers for about 2-3 minutes per side, or until they are heated through and have regained their crispy texture.

• For an air fryer method, preheat your air fryer to 350°F (175°C). Place the slugburgers in the air fryer basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: A large bowl used to combine the ground beef, soy grits, beaten egg, salt, and black pepper.

• Whisk: Used to beat the egg before adding it to the mixture.

• Measuring cup: Essential for accurately measuring the soy grits and flour.

• Measuring spoons: Necessary for measuring the salt and black pepper.

• Frying pan: Used to heat the oil and fry the patties until golden brown and crispy.

• Spatula: Handy for flipping the patties in the frying pan.

• Plate: Used to place the flour-coated patties before frying.

• Tongs: Useful for handling the hot patties when removing them from the frying pan.

• Paper towels: Placed on a plate to drain excess oil from the fried patties.

• Buns: The bread to serve the patties on, along with your favorite toppings.

Prepare ingredients in advance: Measure and mix ground beef, soy grits, and seasonings the night before to save time.

Use a food processor: Quickly combine ground beef and soy grits for a uniform mixture.

Preheat the oil: Start heating the oil while forming the patties to reduce waiting time.

Batch cooking: Fry multiple patties at once to speed up the process.

Use a non-stick pan: This reduces the need for extra oil and makes cleanup easier.